1 tablespoon maple syrup (you can use agave syrup or honey; if you are a traditionalist, use organic sugar)

1/3 to 1/2 cup ice cold water

Mix the dry ingredients. Using a pastry knife, fold the butter into the mixture, leaving pea sized butter cuts. Add the syrup and slowly add the water, kneading until the dough is no longer sticky. Shape it into a ball and let it rest in your refrigerator for 30 minutes.